Method for treating a wine measuring its aptitude for ageing and device for implementing said method

ABSTRACT

Method and device for accelerating the ageing of a wine contained in an open or closed container comprising the following steps: putting a wine to be processed in contact with a silver, gold, and copper alloy element having a surface and a composition defined in order to carry out accelerated and gauged oxidation-reduction of the wine. Thus, a standard for measuring the ageing aptitude of a wine, and for ensuring a wine is tasted under the best conditions, can be realized.

This is a Divisional application of U.S. patent application Ser. No.10/819,760 filed on Apr. 7, 2004, which is herein incorporated byreference in its entirety, and assigned to a common assignee.

BACKGROUND OF THE INVENTION

1. Field of the Invention

The present invention relates to the field of oenology and in particularto a method for accelerating the ageing of a given wine and to a devicefor implementing said method.

2. Description of Related Art

The aptitude of wines for ageing is traditionally assumed according tovintages, colors, the grape varieties used and wine production methods.Some wines are tasted too early or too late and, very often, the userdoes not consume them when at their best.

Generally, the ageing of a wine follows its fermentation, which ismainly a process of reduction of the wine. Then, the wine is stored inan antioxidant packing or atmosphere in order to avoid too brutal anoxidation—which is the worst thing for any professional wineproducer—and to provide the condition for slow oxidation that will allowthe wine to reach its apogee. The main antioxidant elements used arebased on sulfur, as sulfites or sulfides, allowing the wine to benefitfrom the effects of a slow oxidation, ageing in a cellar at constanttemperature.

In general, wine is made to age in a cellar for many years in order toensure slow oxidation-reduction thereof and to allow the emission ofaromas and finally ensuring the wine is tasted at its apogee.

This long and necessary ageing period constitutes a drawback for bothprofessionals and consumers. All of them will have to wait many yearsbefore making sure that the wine can be tasted under the bestconditions.

Moreover, this long period of ageing is an additional obstacle hamperingthe diffusion of oenological knowledge which, as should be noted, is ascience reserved to a few initiates and is not very accessible to theaverage consumer who can only rely on general indications given inspecialist guides or magazines.

Generally, it would be desirable—for professionals as well as forconsumers—not to have to wait many years before being able to tasteone's wine or realizing that a wine was unsuitable for ageing into acellar.

It would also be desirable to have a tool that is specific to thescience of oenology, making it possible to constitute a standard forwine assessment and aptitude for ageing.

With the present invention, we intend to largely democratize access tothe world of oenology and, more generally, to offer everyone—both wineprofessionals and the general public—a particularly effective tool forjudging the quality of this age-old beverage.

SUMMARY OF THE INVENTION

The object of the present invention is to provide a method for creatinga perfectly controlled accelerated oxidation-reduction of wine in orderto ensure predetermined organoleptic ageing thereof.

Another object of this invention is to realize a simple and effectivedevice making it possible to process wine by means of a perfectlycontrolled oxidation-reduction and, consequently, to obtainpredetermined ageing of the wine.

A third object of this invention consists in realizing a standard formeasuring the aptitude for ageing of a wine.

The invention achieves these objects by means of a method of acceleratedageing of a wine contained in an open or closed container, the methodcomprising the step of: putting a wine to be processed in contact with asilver/gold/copper alloy element having a surface and a compositiondefined in order to carry out accelerated and gauged oxidation-reductionof the wine.

Thus, a perfectly controlled gauged oxidation-reduction operation iscarried out, ensuring an adapted organoleptic processing, very similarto ageing in a cellar. This operation may have many applications, amongwhich being able to determine the aptitude for ageing of a predeterminedwine or, quite simply, tasting a wine having a strong potential underthe best conditions.

In a particular embodiment, the alloy element is composed of silver,gold and copper that is from approximately 60 percent to approximately99.9 percent copper, from 0.05 percent to approximately 20 percentsilver and from approximately 0.05 percent to approximately 20 percentgold.

Preferably, the alloy element is composed of approximately 95 percent ofcopper, approximately 3 percent of gold and approximately 2 percent ofsilver.

In a particular embodiment, copper is beaten thus ensuring controlledageing under the best conditions.

The invention also realizes an oenological device carrying outaccelerated yet nevertheless perfectly controlled ageing of a givenwine. The device comprises a supporting element that is neutralregarding oxidation and an element having a predetermined contactsurface and a predetermined oxidation-reduction capacity.

In a particular embodiment, the alloy element is a circular drop havinga composition of 60 to 99.9 percent copper, 0.05 to 20 percent silverand 0.05 to 20 percent of gold.

Preferably, copper is beaten and the composition of the alloy ispreferably 95% copper, 3% silver and 2% gold.

Thus, the invention realizes a measuring element or a standard used tomeasure the aptitude of a given wine for ageing

In a specific embodiment, the device comprises an electronic circuit formeasuring the soaking time combined with a warning circuit in order toincrease the accuracy of the ageing aptitude measurement.

BRIEF DESCRIPTION OF THE DRAWINGS

Other features, objects and advantages of the invention will be madeclear when reading the following description and drawings, only given byway of nonrestrictive examples. In the accompanying drawings:

FIG. 1 depicts a preferred embodiment of a device for carrying outcontrolled accelerated ageing of a wine, which is particularly simple torealize, meant for wine producers or even wine connoisseurs.

FIG. 2 depicts a second embodiment of the invention comprising anelectronic circuit for measuring the soaking time.

FIG. 3 is a synoptic diagram of the electronic circuit for timemeasurement.

DETAILED DESCRIPTION OF THE INVENTION

To understand the operation of the method and device according to theinvention, it must be pointed out that wine is generally composed ofthree elements, namely a structure, aromas and grease.

During the development of this product, the wine manufacturer tries todevelop a maximum of pleasant aromas on a structure. These aromas willbe held by what is usually called “grease”, such as aliphatic chainsallowing preservation of aromas.

Such fixing—or imprisonment—of aromas follows the reduction operationwhich results from fermentation. After completion of said reductionoperation, the aromas that give a wine its quality (aromas of flowers .. . ) will be with sheltered from the effects of time until the wine isconsumed.

This is why most wines—even the noblest ones—should not be consumedbefore a certain amount of time which corresponds to the oxidation ofthe elements protecting the aromas—primarily compounds derived fromsulfur, and in particular H2S, that are naturally present inwine—ensuring a progressive release of the aromas retained on thestructure of the wine.

During wine elaboration, the oxidation-reduction operation is alreadypartially carried out by means of ageing in a cask which allows slowoxygenation via the natural porosity of wood fibers, sometimes combinedwith a micro-bubbling or micro-oxygenation operation that is sometimesused by professionals.

Once initiated by the wine maker, the oxidation-reduction of the winecontinues by means of ageing which is generally carried out in asuitable cellar with given hygrometry and temperature characteristics.

As long as the adequate ageing process has not completed, the wine is ina reduced state and the aromas which are still protected inside thestructure are not accessible to the consumer's palate, thus preventing asatisfactorily appreciation of the inherent quality of the wine. Stillin a reduced state, the wine has not reached its apogee and requires amore advanced oxidation so as to release its constitutive aromas. Itshould be noticed, however, that a too advanced oxidation—what generallyoccurs for poor or very commonplace wines—will not permit the adequaterelease of the aromas retained on the structure of the wine.

Even if it had an unquestionable potential, the wine would then bring animpression of dissatisfaction for its aromas could not be released. Itis sometimes difficult—even for the most experienced consumer—not toconfuse a wine that is too reduced with a wine that is too oxidized.

As it will be seen, the invention makes it possible to avoid suchconfusion and to readily reveal wines having a strong potential.

In accordance with the invention, by putting the wine in contact with analloy having a defined oxidation-reduction capacity and a predeterminedcontact surface, it can be obtained a fully controlledoxidation-reduction operation and an accelerated ageing effect of thesame nature than the natural ageing process in a cellar.

Therefore, one can easily distinguish the wines having a strongpotential from the wines having a weak potential.

By judiciously choosing the contact surface of the alloy element,together with the composition of said alloy, through test and tryoperations, one can then realize a standard for measuring wine'saptitude for ageing.

According to the preferred embodiment, the oxidizing alloy elementcomprises three components, namely copper, silver and gold. As it isknown, these three components belong to the same classificationaccording to Mendeleev's table and have their own self-oxidizingcapacity that combines with that of others.

The contact of these three components, in particular in a specificcombination, induces an effect on wine composition and also a perfectlycontrolled ageing of the wine.

More specifically, the silver, gold and copper elements will transformthe sulfur element, as a sulfide or sulfite present in the wine, bybreaking some liaisons within that element. Consequently, this allowsoxidation of the sulfur element, thus causing the release of aromasretained by said element when in a reduced state. The three alloyelements act together, and their effects are mutually strengthened,causing the aromas to be released in the same way they would be in acellar.

Thus, it is very easy to realize objects that are useful to theoenological art—or simply to consumers and connoisseurs—allowingcarrying out a controlled oxidation-reduction operation that will revealthe qualities and potential of any wine.

It is then simple to show that a wine—which is a priori not verysatisfactory because it is still too reduced—has indeed a strongpotential, by successively soaking the alloy into the wine and later, todistinguish it from very oxidized wines or from wines with lowpotentials.

Two specific embodiments of the method according to the invention willis now be described that allow production of perfectly effective toolsthat are found to be very useful for professional wine makers andoenologists as well as for consumers.

FIG. 1 illustrates a first embodiment of the invention that isparticularly simple and cheap to manufacture, in the form of a toolallowing accelerated—though perfectly controlled—ageing of the wine itis in contact with.

This tool is in the shape of a strip 1 inside which is installed analloy element 2 having a given surface and being composed of threemetals such as copper, gold and silver.

Preferably, element 2 is a circular drop comprising betweenapproximately 60% and approximately 99.9% copper, between approximately0.05% and approximately 20% silver and between approximately 0.05% andapproximately 20% gold. The drop has a diameter ranging from 3millimeters to 50 millimeters.

The specific composition of the drop determines precisely its oxidizingcapacity and the accelerated rate of ageing of the wine it is in contactwith. By precisely choosing the contact surface of element 2, it is thuspossible to realize an ageing standard, for example one year of ageingper one-second contact with the drop.

Preferably, the following precise composition is adopted for the drop:approximately 95% copper, approximately 3% silver and approximately 2%gold. The drop will have a diameter of about 6 millimeters.

Preferably, the shape of the tool will be sufficiently elongated andnarrow to allow direct contact with the wine contained in a bottle.

It should be noted that the tool of FIG. 1 could be manufactured in anyshape, giving it an aesthetic quality that is perfectly independent fromits function (not shown in FIG. 1 for clarity's sake). In the same way,the drop could readily be given any particular shape, perfectlydissociable from its functional part that consists of an oxidizing alloycontact surface with a wine to process.

As can be seen, the tool of FIG. 1 makes it possible to carry out aperfectly controlled oxidation-reduction operation that allows threeapplications that could not be made without the invention:

-   -   1) deciding, for the producer, whether to rack the wine in the        event of a massive reduction or not;    -   2) improving wine tasting and service conditions for wines with        strong potentials;    -   3) specifying a wine's capacity to be stored. By judiciously        choosing the contact surface of the drop, it will be possible to        adopt the following measuring unit: in a quantity of 10 cl of        wine, one second of contact is equivalent to one year of ageing        potential.

In this third application it can be noted that the device according tothe invention truly provides a measuring instrument, a wine's ageingaptitude standard.

With this first preferred embodiment—which is particularly simple andcheap to manufacture—consumers will be able to taste their wine at adefined stage of ageing or judge the aptitude of said wine for ageing ina cellar.

The method according to the invention will be advantageously combinedwith an electronic timer. Indeed, given the alloy composition, theoxidation-reduction effect caused on wine is function of the time thetool is left soaking in a glass—or in any wine container—and such timecan opportunely be measured by an electronic system associated with thetool.

FIG. 2 illustrates such an embodiment in the form of a new tool—lookinglike a thermometer, and that a professional wine maker or consumer willbe able to soak in a wine glass or bottle to cause a perfectlycontrolled oxidation-reduction to happen. In a specific embodiment, thetool takes the form of a support element 21, comprising a is gaugedalloy drop 22 and an electronic circuit 23 whose synoptic diagram isgiven in FIG. 3. The electronic circuit 23 comprises a timer element24—judiciously adapted according to the surface of the drop—and adetecting element 25 for detecting that the tool is soaking in wine.Circuit 23 further comprises a user input element, such as for example apushbutton 26, on the tool, which makes it possible to generate pulsescorresponding to a desired number of years of ageing and an alarmelement 27, giving either audio or visual indication. The timer elementcould be replaced, if necessary, by a microprocessor in the form of anintegrated circuit such as a VLSI circuit (Very Large Scale Integrated)associated with memory elements for implementing complementary functionsthat do not form part of the object of this invention and will thereforenot be further developed herein.

When the user—whether a professional wine producer or a consumer—soaksthe tool into wine, the timer element starts counting time and as soonas the appropriate time corresponding to the number of pulses generatedby the user has elapsed, the alarm element informs the user that he/shecan extract the tool from the wine container.

Thus, a particularly effective tool for obtaining a perfectly controlledageing effect of the wine is realized. The association of electronicswith the drop according to the invention makes it possible to reachparticularly remarkable precision.

The applications of the invention, under its various embodiments, arenumerous and directed to both wine professionals and consumers. Wineprofessionals will be able to test the quality of their wines and theiraptitude for ageing. Consumers will be able to taste their wines attheir apogee sooner and thus avoid storing their wine in cellars formany years.

When used according to a rigorous protocol, the method also makes itpossible to improve the conditions of production, to avoid or to removesome mercaptans (or thio-alcohols) in the wine. It is also a means tohelp oenologists and wine makers make decisions from vinification tobottling.

While this invention has been particularly shown and described withreference to the preferred embodiments thereof, it will be understood bythose skilled in the art that various changes in form and details may bemade without departing from the spirit and scope of the invention.

The invention claimed is:

1. A method for processing wine contained in an open or closed containerby modifying the wine's organoleptic properties, the method comprisingthe following steps: putting a wine to be processed in contact with asilver, gold, and copper alloy element having a contact surface area anda composition defined in order to carry out accelerated and gaugedoxidation-reduction of the wine.
 2. The method for processing wine inaccordance with claim 1 wherein the silver, gold and copper alloyelement comprises from approximately 60 percent to approximately 99.9percent copper, from 0.05 percent to approximately 20 percent silver andfrom approximately 0.05 percent to approximately 20 percent gold.
 3. Themethod for processing wine according to claim 1 characterized in thatsaid alloy element comprises approximately 95 percent of copper,approximately 3 percent of gold and approximately 2 percent of silver.4. The method for processing wine according to claim 1 characterized inthat copper is beaten.
 5. The method for processing wine according toclaim 1 further comprising a step of testing and trying the contactsurface area and the composition of said silver, gold, and copper alloyelement to establish a standard for measuring the wine's aptitude forageing.
 6. The method for processing wine according to claim 1 furthercomprising a step of measuring a soaking time to increase the accuracyof the wine's aptitude for ageing.
 7. An apparatus for processing winecontained in an open or closed container by modifying the wine'sorganoleptic properties, the apparatus comprising: means for putting awine to be processed in contact with a silver, gold, and copper alloyelement having a contact surface area and a composition defined in orderto carry out accelerated and gauged oxidation-reduction of the wine. 8.The apparatus for processing wine in accordance with claim 7 wherein thesilver, gold and copper alloy element comprises from approximately 60percent to approximately 99.9 percent copper, from 0.05 percent toapproximately 20 percent silver and from approximately 0.05 percent toapproximately 20 percent gold.
 9. The apparatus for processing wineaccording to claim 7 characterized in that said alloy element comprisesapproximately 95 percent of copper, approximately 3 percent of gold andapproximately 2 percent of silver.
 10. The apparatus for processing wineaccording to claim 7 characterized in that the copper is beaten.
 11. Theapparatus for processing wine according to claim 7 further comprisingmeans for testing and trying the contact surface area and thecomposition of said silver, gold, and copper alloy element to establisha standard for measuring the wine's aptitude for ageing.
 12. Theapparatus for processing wine according to claim 7 further comprisingmeans for measuring a soaking time to increase the accuracy of thewine's aptitude for ageing.